Step by step recipe of Pakistani bhuna mutton keema recipe with photos of each step.

Bhunna means to fry on high flame so when mince meat is fried with spices on high flame, the result is bhunna qeema / keema / kheema. It is a most common mince meat dish cooked in every Pakistani home.

It is also great as picnic food; ideal for canning food on travel and stays good on room temperature for several hours.

This is soul survival food that is very adaptive and can be added in pies, mince lasagna, rolls, sandwiches, samosa, filling, Bohra lasanyo or aloo pities. Plus it is super easy and simple to cook. Best tasting bhunna qeema is made with 20% fat beef mince. However, for healthy option you may take low fat, mutton leg mince.(That’s what I used.)

The trick is to fry and fry mince until you see a golden brown ting in qeema and oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu. Serve it with nan, chapti or roti, raita and some fresh kachumbar salad.

If making kheema for picnic or travel or canning, add more oil while cooking. You can always remove extra layer of oil from top after heating but the oil layer on top protects food from spoiling. You may add less or more oil as per your taste. With some left over keema you can make tasty Bohra Lasanyo breakfast.

Step by step Pakistani bhuna mutton keema recipe

Dry roast cumin and coriander. Let it cool in separate plate then make powder of it.

Fry onions in oil on medium low flame until golden brown.

When onion are golden and crispy, add all spices on low flame. Stir well for few second.

Add tomatoes and salt, stir well, cover and cook for 2-3 minutes.

Add mince meat, stir well.

Cover and cook for 10-15 minutes.

Add yogurt and lemon.

Add butter and fry (bhunna) qeema on medium high flame, until oil separates.

What else do you make with keema? Please share in comments, I would love to read.